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Lemon and almond pudding

May 30, 2024

40-45mins Cook

691

Craving a simple yet scrumptious dessert? This easy-to-make treat bursts with flavour, featuring the star Gem ingredients: ground and flaked almonds, self-raising flour, caster and icing sugar. Perfectly paired with ice cream or hot vanilla custard, this pudding is a delightful end to any meal. Whip it up and enjoy a little slice of comforting decadence!

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Lemon and almond pudding

agnesgempackfoods-ie

prep time

15 mins

cooking time

40-45mins

servings

total time

1 hour

Equipment

Ceramic pudding dish
Large metal spoon
Mixing bowl
Sieve for dusting

Ingredients

100g Gem caster sugar
70g butter, softened
2 eggs, separated
½ lemon zest, grated
2 tbsp lemon juice
2 tbsp Gem self-raising flour
2 tbsp Gem ground almonds
300ml milk
2 tbsp Gem flaked almonds
Icing sugar, for dusting
Vanilla ice cream, to serve

Instructions

Preheat the oven to 170˚C/150˚C fan/gas mark 3.

Lightly grease a 1.2 l capacity ceramic pudding dish.

Using an electric mixer, beat the caster sugar and 50g of the butter together until light and fluffy.

Add the egg yolks one at a time, beating until combined before adding the next.

Using a large metal spoon, gently fold in the lemon zest and juice with the flour, ground almonds and milk. Mix until just barely combined.

In a clean dry bowl, beat the egg whites until soft peaks form.

Gently fold the egg whites through the lemon mixture. It may look a little curdled.

Spoon the mixture into the prepared pudding dish.

Sprinkle with the flaked almonds, then bake for 40-45 minutes or until golden and just set. If it begins to look too brown during cooking, cover the dish with tin foil.

Allow the pudding to sit for five minutes, then dust with icing sugar and serve with ice cream.